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| Number | Title | Issue Date |
| 7794763 | Bacterium of the genus and fermented foods using the same The present invention provides a bacterium belonging to the genus Bifidobacterium, which can exhibit a high viability in the storage under agitation and can produce a fermented food containing a large number of viable bacterial count. The present invention fu... | 09/14/2010 |
| 7566466 | Use of food and drink as a delivery system for phytase in humans The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for phytase for human consumption. ... | 07/28/2009 |
| 7510735 | Method of evaluating the extent of reaching the intestine of bifidobacterium in fermented milk food or drink A Bifidobacterium that is resistant to acid and bile and which retains at least 20% viability after acid and bile treatment. Foods and drinks containing an acid- and bile-resistant Bifidobacterium. Methods for providing viable Bifidobacteria to ... | 03/31/2009 |
| 7399494 | Quick water-dissolved film product, for treating milk with bacteria and/or enzymes High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling. ... | 07/15/2008 |
| 7358083 | Food-grade cloning vector and their use in lactic acid bacteria Novel food-grade cloning vectors comprising a nonsense mutation suppressor-encoding gene, which vector, when it is present in a lactic acid bacterial strain, permits such a strain to have an industrially appropriate growth rate and metabolic activity. The cloning ve... | 04/15/2008 |
| 7323199 | Method for the preparation of yoghurt and other fermented milk products The present invention relates to a method for the production of yoghurt or other fermented milk products, comprising the following steps: inoculation of a starter medium with a starter culture, said starter culture comprising an exopolysaccharide-producing micro-org... | 01/29/2008 |
| 7309506 | Enzymatic method of producing a lactose-free calcium product An enzymatic method to extract lactose-free calcium from dairy whey and milk with the steps of: adding an enzyme (yeast lactase or any other named related lactose reducing enzyme) to the whey permeate in order to precipitate the lactose. The pH should be maintained ... | 12/18/2007 |
| 7291355 | Ferment activator based on lactic acid bacteria and method for preparing a dairy product using same The invention concerns a ferment activator based on lactic acid bacteria, characterised in that it comprises at least: a nitrogenous substance, a buffer system capable of maintaining the activity pH of the lactic acid bacteria with which said activator is to be asso... | 11/06/2007 |
| 7282354 | Method for producing fermented milk product There is provided a fermented milk product that contains lactic acid bacteria capable of producing a large amount of lactotripeptide and a large amount of active ingredient having hypotensive activity and anti-stress effect, and that can be taken pleasantly as foods... | 10/16/2007 |
| 7276261 | Method for preparing a roller dried protein preparation A method for preparing a dried protein preparation, including roller drying a protein solution having a relatively low protein content of less than 40%, wherein the proteins in the solution are intermolecularly crosslinked by covalent bonds, for example by means of ... | 10/02/2007 |
| 7258996 | Metalloproteinase inhibitory agent The present invention relates to an active agent, in particular a metalloproteinase inhibitory agent of casein-derived peptides obtained by hydrolysis of casein by a food grade bacteria. The invention also relates to the manufacture of an active agent, in which a fo... | 08/21/2007 |
| 7255888 | Method of improving taste and/or flavour of foods and beverages The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has t... | 08/14/2007 |
| 7235271 | Cheese-like dairy products and process for producing the same The present invention relates to a method of producing a cheese-like dairy product, characterized by adding at least 10 wt %, relative to the starting material milk, of water containing Paenibacillus sp. bacteria or water that has been treated with immobilize... | 06/26/2007 |
| 7201781 | Carbohydrate-based fuel mixture and method for operating an internal combustion engine using a carbohydrate-based solid fuel A fuel mixture containing a suspension in air at a concentration of about 200 mg of fuel per liter of air, of a solid fuel including at least one of a cereal flour, a cotton flour, a soybean flour, a potato flour, a cassava flour, a dehydrated chocolate powder and a... | 04/10/2007 |
| 7195791 | Method for production of archidonic acid The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further discl... | 03/27/2007 |
| 7186427 | Method for producing a fermented dairy product The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. ... | 03/06/2007 |
| 7118772 | Inulin infused fruit and method of preparation Dried foods infused with inulin are provided, especially whole fruit pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about... | 10/10/2006 |
| 7108876 | Shaped cheese reconstruction with transglutaminase A process improves the quality of recombined curd, milled cheese curds and/or cheese components by reducing voids and apparent lines of fracture in the recombined cheese, without the necessity of adding such volumes or types of materials into the product as would af... | 09/19/2006 |
| 7108875 | Composition and method for preparing basic quark and further processing of the basic quark The invention relates to a composition and a method for preparing a basic quark, originating from “sweet” buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non-acidulated cream. The sweet buttermilk is pasteurised a... | 09/19/2006 |
| 7090839 | Method of treatment of human immunodeficiency diseases The present invention relates to a method of treating human immunodeficiency diseases with electroactivated aqueous salt solutions followed by reconstitution of a healthy microflora. ... | 08/15/2006 |
| 7090876 | Method for producing a fermented dairy product The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. ... | 08/15/2006 |
| 7083816 | Modified whey, method for preparing same, use and bread-making product comprising modified whey The invention concerns a method for preparing modified whey comprising steps which consists in: a) lactose removal, b) hydrolysis, c) pre-treatment of calcium trap proteins, d) hydrolysis of the pre-treated proteins and e) enzyme inactivation. The hydrolysis process... | 08/01/2006 |
| 7078214 | Aspergillus phenylalanine aminopeptidase The present invention describes isolated polypeptides from fungi which have aminopeptidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides ... | 07/18/2006 |
| 7037538 | Preparation of yogurt containing confectionery pieces and product thereof Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0°... | 05/02/2006 |
| 7018664 | Method and apparatus for preparing a dairy product A novel method and apparatus are disclosed for the manufacturing of dairy products. Also dairy products prepared by means of the disclosed method are comprised by the invention. The novel method makes use of preactivated cultures and results in a reduction of produc... | 03/28/2006 |
| 7008660 | Frozen dessert with very high protein and very low calorie content, and method for preparing the same Frozen dessert with very high protein and very low calorie content, having a protein content ranging between 8 and 15%, a carbohydrate content ranging between 6 and 14% and a lipid content ranging between 1 and 5%, those percentages being expressed by weight relativ... | 03/07/2006 |
| 7008653 | Method of deamidation of milk protein and method of denaturation of milk protein A method for improving the degree of deamidation (%) and the deamidation rate when deamidating a milk protein by an enzyme which exerts a deamidating effect by acting directly on an amide group of a protein without cleaving a peptide bond or crosslinking the protein... | 03/07/2006 |
| 7005155 | Cereal product and process The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to 70% with regard to the kernel, that one from a part feed of said flour... | 02/28/2006 |
| 6994987 | Process for producing tripeptides A process for efficiently, easily and stably producing tripeptides Val-Pro-Pro and Ile-Pro-Pro, which are useful as hypotensive drugs, anti-stress drugs, etc., by an enzymatic method. This process involves the step of cleaving a milk casein-containing material with ... | 02/07/2006 |
| 6955828 | Cheese ripening process Methods for accelerated cheese ripening using a biological agent, in particular microorganisms, wherein the biological agent has been treated with a surface active agent, (e.g. a detergent or surfactant) and wherein the biological agent is not an attenuated bacteria... | 10/18/2005 |
| 6908633 | Protein hydrolyzates, process for producing the same and drinks and foods containing the protein hydrolyzates A protein hydrolysate comprising at least two types of peptides, characterized in that the rate of hydrolysis of protein is from 30 to 45%, the number average molecular weight is 300 or less, and the ratio of a weight average molecular weight to the number average m... | 06/21/2005 |
| 6908634 | Transglutaminase soy fish and meat products and analogs thereof This invention relates to a transglutaminase-coupled vegetable protein composition and a process for preparing said composition. Further, this invention relates to soy fish and meat products and analogs thereof and a process for making the same. ... | 06/21/2005 |
| 6902749 | Kluyveromyces lactis as attenuated starter A process for producing cheese, cheese analogues and cheese-derived products comprises contacting said cheese, analogues or products with a Kluyveromyces lactis cell or an enzyme derived therefrom. ... | 06/07/2005 |
| 6893670 | Cheese ripening process A method for accelerated cheese ripening using a primary starter culture and an attenuated bacterial starter culture, the attenuated bacterial starter culture is treated with surface active agents. ... | 05/17/2005 |
| 6890529 | Lactobacillus helveticus producing antihypertensive di- and tripeptides The invention relates to a new strain, Lactobacillus helveticus LBK-16 H, DSM 13137, and a bacterial preparation containing the same. The new strain Lactobacillus helveticus LBK-16 H has proteolytic activity and is capable of promoting the production o... | 05/10/2005 |
| 6881428 | Process for making a lactose-free milk and milk so processed This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk t... | 04/19/2005 |
| 6875601 | Mutant Lactobacillus bulgaricus strains free from β-galactoside activity The invention concerns mutant L. bulgaricus strains bearing a nonsense mutation, in at least one of the sequences coding for the lactose operon, and free from β-galactosidase activity, and lactic starters comprising said strains. Said strains and starters ca... | 04/05/2005 |
| 6875456 | Protein hydrolysates The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at l... | 04/05/2005 |
| 6861080 | Dairy products with reduced average particle size The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably... | 03/01/2005 |
| 6838100 | Cultured protein hydrolysate This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide ... | 01/04/2005 |
